The Fine Dining Room Chef is responsible for a specific fine dining kitchen, ensuring nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all staff. Knowledge of budget preparation and food costs as well as the ability to maintain payroll and other records needed. Creativity of menu planning allowed. Specific duties involve food preparation, to include proper cooking temperatures of food and establish quality standards, training of staff in cooking methods, presentation techniques, portion control and retention of nutrients. All duties are to be performed within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1.    Report to work on time, well-groomed in full uniform with badge on the upper left side of the uniform.
2.    Have a strong understanding of the philosophy and goals associated with the Steakhouse and be supportive of them at all times.
3.    Responsible for training kitchen staff in establishing quality food standards for all menu items, to include food production, principles, and practices, department rules, policies, and procedures.   
4.    Provide ongoing training and evaluation of staff and promote staff morale through incentives. 
5.    Ability to plan and price menus, establish portion sizes and standards of service for all menu items. 
6.    Maintain organized and clean work areas, utensils, and equipment. 
7.    Prepare food in a safe manner dictated by company standards and policies. 
8.    Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours.  Schedule kitchen staff in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department.
9.    Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
10.    Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
11.    Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy.  Understand and comply with all information security policies and procedures at all times.
12.    Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times.  Maintain a professional work environment with supervisors, managers and staff.
13.    Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
14.    Must complete all required SGC Training programs within nine (9) months from commencement of employment.
15.    Attend all necessary meetings.
16.    Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.  Hours are determined by a 24-hour schedule.

QUALIFICATIONS/REQUIREMENTS:
1.    Must demonstrate leadership, fairness, and sensibility to the customers and employees.
2.    Must possess ability to instill a sense of pride and personal responsibility in subordinates.
3.    Must remain calm and professional in a fast paced environment and be able to instill the same in subordinates
4.    Must have excellent organizational and time management skills.
5.    Must be able to work well with others to achieve mutual goals.

Education/Experience:
1.    Must be 18 years of age or older upon employment.
2.    Must hold a degree from a postsecondary culinary arts training program.
3.    A minimum of five (5) years in a high volume fine dining kitchen and two (2) years as Sous Chef.
4.    Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.
5.    Extensive knowledge of fine seafood, protein and poultry.
6.    Computer literate in all Microsoft Office applications including Excel, Word, and email as well as automated restaurant systems.

Language Skills and Reasoning Ability:
1.    Must possess excellent communication skills.
2.    Ability to write routine correspondence, speak effectively and interact well with employees and guests.
3.    Understand and comply with policies and procedures, daily memos, chemical labels and other instructions.
4.    Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.

Physical Requirements and Work Environment: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is usually moderately loud.  When on the casino floor, the noise levels increase to loud.  Must be able to work in an environment where smoking is permitted.
1.    Must be able to stand, walk and move freely for extended periods of time.
2.    Work involves moderate exposure to high temperatures and/or loud noises. 
3.    Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 
4.    Work environment involves some exposure to physical risk, which requires following basic safety precautions
 

Salary Starting Rate:

$68,697.18

Compensation is negotiable based on experience and education.
 

Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.